Chicken Wellington - Puff Pastry (2024)

Chicken Wellington - Puff Pastry (1)

Chicken Wellington

A variation of the classic beef Wellington, this stunning entrée stars boneless chicken breasts topped with a mushroom-onion mix and wrapped in tender puff pastry.

  • thaw: 40 minutes
  • prep: 20 minutes
  • cook: 15 minutes
  • bake: 25 minutes
  • chill: 15 minutes
  • total: 35 minutes
  • Serves: 4

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Recipe

Ingredients

  • 1 egg

  • 1 tablespoon water

  • 1 1/4 pound skinless, boneless chicken breast halves(4 breast halves)

  • 1/2 teaspoon dried thyme, crushed

  • 1/7 teaspoon black pepper

  • 2 tablespoons butter

  • 2 1/4 ounces sliced mushrooms, (about 3/4 cup)

  • 1 medium onion, finely chopped (about 1/2 cup)

  • 1 tablespoon chopped fresh parsley

  • 1/3 of an 8-ounce package cream cheese, softened

  • 1 tablespoon Dijon-style mustard or all-purpose flour

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Directions

  1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

  2. Season the chicken with thethyme and blackpepper. Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Cover and refrigerate for 15 minutes.

  3. Heat the remaining butter in the skillet. Add themushrooms and onion and cook until they're tender and the liquid is evaporated, stirring occasionally. Stir in the parsley.

  4. Stir the cream cheese and mustard in a small bowl.

  5. Sprinkle the work surface with the flour. Unfold the pastry on the work surface. Roll the pastry sheetinto a 14-inch square.Cut into 4 (7-inch) squares.

  6. Spoon about 1 tablespoon mushroom mixture on each square. Top with thechicken. Spread about1 tablespoon cream cheese mixture on the chicken. Brush the edges of thepastry with the egg mixture. Foldthe corners of the pastries up over the chicken and press to seal. Place the pastries seam-side down onto abaking sheet. Brush with the egg mixture.

  7. Bake for 25 minutes or until the pastries are golden brown.

  8. Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

Chicken Wellington - Puff Pastry (2)

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

  • How-To Video

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    Chicken Wellington - Puff Pastry (3)

    Chicken Wellington - Puff Pastry (4)

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    Chicken Wellington - Puff Pastry (7)

    Chicken Wellington - Puff Pastry (8)

    Chicken Wellington - Puff Pastry (9)

    Chicken Wellington - Puff Pastry (10)

    Chicken Wellington - Puff Pastry (11)

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Chicken Wellington - Puff Pastry (2024)
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